Friday, September 3, 2010


Why did I wait so long to try this recipe? It is SO good. My daughter has been begging me to make banana bead for quite some time, but I have felt obligated to making zucchini bread instead because it's been staring me in the face, and it's free. I would have never thought to pair blueberries with banana bread for some reason, but they work so well together! I also love the fact that there's minimal amount of oil in the bread, making it healthier than a lot of other banana bread recipes. One thing I just learned is that you don't want the peel of your bananas to be too brown or it will make your bread have a bitter taste. Good to know!

BLUEBERRY BANANA BREAD           Makes 1 loaf
(Adapted from Baking Bites)

(Printable Recipe)

1 C. all-purpose flour
1 C. white wheat flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1 C. minus 4-5 Tbsp. sugar (original recipe called for 1 C. but mine was plenty sweet with less)
3 Tbsp. canola oil
2 large ripe bananas, mashed (about 1 1/4 C.)
1 tsp. vanilla
1 egg
1 1/3 C. fresh blueberries

Preheat oven to 350.  Grease (and flour, if desired) a 9x5 loaf pan.
In medium bowl, combine flours, baking powder and salt. Set aside. In large bowl whisk sugar, oil, bananas, vanilla & egg until smooth. Add in flour mixture and mix just until combined and no streaks of flour remain.
Gently fold in blueberries using a spatula or swooden spoon.
Pour batter into prepared pan.
Bake for 60 minutes, or until toothpick inserted comes out with jut a few moist crumbs.
Cool bread in pan for 10 minutes, then turn onto wire rack to cool completely before slicing.

1 comment:

Kristina said...

i always freeze my bananas when they aren't getting eaten up. wonder if that makes a difference in taste seeing as they are brown after pulling them out to use.